Spicy Slow-Cooked Chili Recipe

4.5 6 7
Spicy Slow-Cooked Chili Recipe
Spicy Slow-Cooked Chili Recipe photo by Taste of Home
Publisher Photo

Spicy Slow-Cooked Chili Recipe

Read Reviews
4.5 6 7
Publisher Photo
I love that I can put the ingredients in the slow cooker and forget about it for a few hours. If you like your chili thick, you'll enjoy this version.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 4 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 4 hours

Ingredients

  • 2 pounds ground beef
  • 2 to 3 hot chili peppers of your choice
  • 3 cans (16 ounces each) kidney beans, rinsed and drained
  • 1 can (6 ounces) tomato paste
  • 1 medium onion, chopped
  • 1 medium green pepper, seeded and chopped
  • 2 teaspoons chili powder
  • 2 teaspoons cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/4 to 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon pepper
  • 2 to 4 cups tomato juice

Directions

In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker. Remove seeds from the chili peppers if desired; chop peppers. Add to the slow cooker. Stir in the beans, tomato paste, onion, green pepper, seasonings and 2 cups tomato juice.
Cover and cook on low for 4-6 hours or until heated through, adding more tomato juice if needed to achieve desired thickness. Yield: 8 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Spicy Slow-Cooked Chili in Country Extra January 2005, p49

Nutritional Facts

1 cup: 272 calories, 10g fat (5g saturated fat), 56mg cholesterol, 409mg sodium, 20g carbohydrate (8g sugars, 5g fiber), 25g protein.

  • 2 pounds ground beef
  • 2 to 3 hot chili peppers of your choice
  • 3 cans (16 ounces each) kidney beans, rinsed and drained
  • 1 can (6 ounces) tomato paste
  • 1 medium onion, chopped
  • 1 medium green pepper, seeded and chopped
  • 2 teaspoons chili powder
  • 2 teaspoons cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/4 to 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon pepper
  • 2 to 4 cups tomato juice
  1. In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker. Remove seeds from the chili peppers if desired; chop peppers. Add to the slow cooker. Stir in the beans, tomato paste, onion, green pepper, seasonings and 2 cups tomato juice.
  2. Cover and cook on low for 4-6 hours or until heated through, adding more tomato juice if needed to achieve desired thickness. Yield: 8 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Spicy Slow-Cooked Chili in Country Extra January 2005, p49

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Reviews forSpicy Slow-Cooked Chili

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MY REVIEW
Jaimedee29 User ID: 1953449 67398
Reviewed Nov. 11, 2014

"I love this chili! I like mine with more spice so I add another jalapeno but besides that this recipe is perfect!"

MY REVIEW
Norwegiannightmare User ID: 7401647 131160
Reviewed Oct. 4, 2013

"Wow! Rave reviews were coming from all, even grandma loves it!. The cinnamon didn't make sense (and the smell was overpowering) so I have omitted it in subsequent dishes, and I added 3/4 of a jar of Mezzeta pepperoncinis chopped, and 3/4 of the juice as well. It really kicked up the heat. This is going to be a staple recipe in my house."

MY REVIEW
madmoda User ID: 3907567 58532
Reviewed Sep. 18, 2013

"I'm making this right now, but added more chili powder. In my opinion, 2 teaspoons of chili powder does not constitute chili."

MY REVIEW
landrews6533 User ID: 5980524 58531
Reviewed Jan. 14, 2013

"Very good."

MY REVIEW
kdwatters User ID: 4106728 145933
Reviewed Jan. 18, 2012

"Great recipe. Family loves it!"

MY REVIEW
Hollie1 User ID: 3742657 58530
Reviewed Nov. 1, 2009

"My family loves this. I have small children so I use Banana peppers. It is just the right amount of spice to make everyone happy. I also add a pinch more chili powder than it calls for. All in all this is one of the best chili recipes I have come across."

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